Vegetarian Nachos

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The absolute best Vegetarian Nachos I’ve ever had are sure to be a hit with everyone at the table,  from dedicated carnivores to veggie lovers! Perfect for any occasion, this easy-to-make recipe is loaded with flavorful seasoned beans, melty cheese, and fresh nacho toppings!

Overhead image of the Vegetarian Nachos

You Won’t Miss The Meat!

Who says nachos are only for meat lovers? Today, I am excited to share with you the most amazing Vegetarian Nachos I’ve ever tried! I’m convinced this recipe will make even the most dedicated carnivores swoon. 🙂 Are you ready?

We load these nachos with flavorful seasoned beans, melty cheese, and fresh toppings that come together to create a satisfying and delightful experience in every bite.

These vegetarian nachos are ideal for game nights, family gatherings, or just a cozy night in.  They’re quick and easy to prepare, and with their vibrant colors and irresistible aroma, they’re guaranteed to be a hit with everyone at the table. 

Overhead image of the chips being layered on the sheet pan

What Vegetarian Nachos Are Made Of

Here are the ingredients for these nachos, along with some helpful tips:

  1. Sturdy tortilla chips: Go with thicker chips to prevent sogginess. Use 8 oz (not an entire bag) to ensure the right ratio of chips to toppings.
  2. Olive oil: Choose extra virgin olive oil for enhanced flavor.
  3. Seasonings: Combine chili powder, cumin, paprika, onion powder, garlic powder, and salt for a mega-flavorful spice blend. Alternatively, use a packet of taco seasoning if you’re short on time.
  4. Tomato paste: This adds thickness and depth of flavor to the bean mixture.
  5. Vegetable broth (or water): The liquid provides moisture to help blend spices. Vegetable broth adds more flavor, but water can be used as a substitute. If you aren’t focused on these nachos being vegetarian, feel free to use chicken broth.
  6. Black and pinto beans: Two varieties of beans serve as meat replacers in these Vegetarian Nachos. Feel free to use just one type of bean if preferred. Make sure the beans are thoroughly rinsed and drained to prevent watering down the nachos.
  7. Cheese: More on this below!

Process shots of Vegetarian Nachos-- images of the seasonings being sautéed then the broth and beans being added to a pot

What’s The Best Cheese For Nachos?

Use sharp Cheddar or a blend of sharp Cheddar and Monterey Jack. Monterey Jack offers a gooey melt, and sharp Cheddar brings a bold, tangy flavor.

Why use sharp Cheddar? The sharpness of Cheddar cheese indicates that it has been aged longer, which gives a richer and tangier flavor profile. If you’ve ever found your cheesy dishes lacking in flavor, it could be due to using a less aged cheese, or perhaps the dish needed more salt to enhance the cheesiness. By choosing sharp Cheddar, you’ll ensure a more robust and bold taste in your Vegetarian Nachos.

Grating your own cheese is important for several reasons: it melts more evenly and quickly due to the absence of anti-caking agents found in pre-shredded cheese, and it typically has a fresher taste and creamier texture. By grating your own cheese, you’ll achieve better flavor and consistency in your dishes.

How To Make Vegetarian Nachos

Here are some recipe tips to help you create the perfect Vegetarian Nachos:

  • Pre-bake chips: Bake the tortilla chips for 5 minutes before adding toppings to ensure they remain crispy.
  • Dry beans: Thoroughly drain and dry the canned beans to prevent excess moisture from making the nachos soggy. Spread them out on a paper towel and blot off excess moisture.
  • Even distribution: Spread the beans and cheese evenly across the chips to ensure every bite is loaded with flavor.
  • Fresh toppings: Prepare the toppings while the nachos bake so they’re fresh and ready to be added as soon as the nachos come out of the oven.
  • Serve immediately: Nachos are best enjoyed fresh from the oven to ensure they remain crispy and the cheese is perfectly melted.

Process shots-- images of the beans layer being added then cheese being sprinkled over everything and it all being baked

Good Things To Put On Nachos (Vegetarian Toppings)

Here are some Vegetarian Nacho topping ideas to customize your nachos and add extra flavor, color, and texture:

  • Sour cream and lime: Mix 2 parts light sour cream with 1 part lime juice for a tangy and creamy drizzle. This combination adds a refreshing zing and creaminess.
  • Guacamole or avocado: Add a scoop of guacamole or sliced avocado for a rich and creamy contrast to the other ingredients. This topping also adds healthy fats and a vibrant green color to the dish.
  • Pico de gallo, salsa, or cherry tomatoes: Spoon pico de gallo or your favorite salsa over the nachos for a burst of fresh flavor. 
  • Jalapeños: Thinly sliced fresh or pickled jalapeño provides a spicy kick to your nachos.
  • Olives: Sliced black olives add a briny, salty flavor that pairs well with the other nacho ingredients.
  • Green onions or cilantro: Bring a burst of brightness and a touch of herbal freshness with a bit of freshly chopped green onions or cilantro.
  • Add a sprinkle of crumbly cotija, a mild Mexican cheese that adds a nice finishing touch of salty savoriness.
  • Corn: Use grilled, roasted, or canned corn to bring sweetness, color, and texture.
  • Roasted bell peppers: Contributes sweetness, color, and a mild flavor to the nachos.
  • Red onion: Thinly sliced or pickled red onion adds a sharp and tangy flavor. See “quick tip” box below.

QUICK TIP

Quick-pickled red onions. Making pickled red onions can be a process, so here’s my “cheater” quick version that takes less than 5 minutes, and four ingredients (pantry staples) to throw together. And these red onions seriously pack a flavor punch and make a great Vegetarian Nacho topping!

In a medium-sized bowl, combine 1 cup thinly sliced red onion, 2 tbsp red wine vinegar, 1/2 tsp fine sea salt, and 1-1/2 tsp white sugar. Toss to coat; leave at room temperature and toss every 5 minutes or so while preparing the rest of the meal. (You’ll likely have some extra pickled red onions, but the recipe works best in this quantity. Add any leftovers to dishes throughout the week; they will stay fresh for up to 5 days in the fridge.)

Overhead image of Vegetarian Nachos ready to be enjoyed

What Vegetables Go Well With Nachos?

Vegetables can be a great addition to nachos or served as a side dish to complement the flavors. Here are some vegetable suggestions that go well with Vegetarian Nachos, followed by some side dishes:

Vegetables that go well on nachos:

  1. Bell peppers: Dice a red, orange, or yellow pepper to add along with the beans.
  2. Jalapeños: Pickled or fresh; add right on top of the beans.
  3. Red onions: Add raw onions right on top of the beans before baking and pickled onions after baking.
  4. Cherry tomatoes: Add after baking the nachos.
  5. Avocado: Add after baking the nachos.
  6. Corn: Add before baking the nachos, along with the beans.
  7. Zucchini: Dice and add along with the beans before baking the nachos.

Best Vegetable Dishes to Serve with Vegetarian Nachos:

  1. Grilled vegetable skewers: A mix of bell peppers, zucchini, cherry tomatoes, red onions, and mushrooms, seasoned and grilled to perfection.
  2. Mexican corn salad (Esquites): A zesty and flavorful side dish made with roasted corn, lime juice, chili powder, and crumbled cotija cheese.
  3. Roasted vegetable medley: Roast a combination of your favorite vegetables to serve on the side.
  4. Avocado salsa: A refreshing salad made with ripe avocados, cherry tomatoes, red onion, cilantro, and a tangy lime dressing.
  5. A big green salad: This Everyday Salad Recipe, Garden Salad, or Herbalicious Quinoa Salad would all pair nicely with the nachos.

Overhead image of the dish with a chip being taken out

More Vegetarian Favorites:

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Vegetarian Nachos

5 from 2 votes
The absolute best Vegetarian Nachos I've ever had are sure to be a hit with everyone at the table, from dedicated carnivores to veggie lovers! Perfect for any occasion, this easy-to-make recipe is loaded with flavorful seasoned beans, melty cheese, and fresh nacho toppings!
Print Recipe

Vegetarian Nachos

5 from 2 votes
The absolute best Vegetarian Nachos I've ever had are sure to be a hit with everyone at the table, from dedicated carnivores to veggie lovers! Perfect for any occasion, this easy-to-make recipe is loaded with flavorful seasoned beans, melty cheese, and fresh nacho toppings!
Course Appetizer, Dinner, lunch, Main Course
Cuisine American, Healthy, Vegetarian
Keyword vegetarian nachos
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 -6 servings
Chelsea Lords
Calories 838kcal
Cost $8.98

Ingredients

  • 8 oz. sturdy tortilla chips (½ of a 16 oz bag) (Note 1)
  • 1 tablespoon olive oil
  • 1 tablespoon ground chili powder (Note 2)
  • 1 teaspoon each: ground cumin and paprika
  • ½ teaspoon each: onion powder, garlic powder, and fine sea salt
  • 2 tablespoons tomato paste
  • ÂĽ cup vegetable or chicken broth (or water--Note 3)
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (15 oz.) pinto beans, drained and rinsed
  • 2 cups grated sharp Cheddar and Monterey Jack cheese (OR just Cheddar) (Note 4)
  • Favorite nacho toppings: guacamole or ripe avocado, sour cream, limes, cilantro or green onions, cherry tomatoes or pico de gallo, pickled red onions, cotija (Note 5)

Instructions

  • PREP: Preheat the oven to 400 degrees F. Drain and rinse the black and pinto beans. Thoroughly shake off excess water and set aside to dry so beans aren't wet.
  • BAKE CHIPS: Line a sheet pan with parchment paper. Evenly distribute tortilla chips on the pan, minimizing gaps. Bake chips (without toppings) for 5 minutes (keeps 'em crispy!). Remove and set aside.
  • BEANS: In a medium-sized nonstick pan over medium heat, add olive oil, seasonings, and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant. Pour in vegetable broth, stirring until smooth. Add beans and stir to combine. Remove from heat. Grate the cheese and gently pack it into a measuring cup for an accurate measurement.
  • BAKE NACHOS: Evenly distribute beans over chips, followed by an even layer of grated cheese. Bake for 9-12 minutes, or until cheese is melted.
  • MAKE TOPPINGS: While the nachos are baking, prepare toppings. Whisk together 2 tbsp sour cream and 1 tbsp lime juice in a small bowl. Transfer to a bag and cut off the tip.
  • ENJOY: Once the nachos are out of the oven, drizzle the sour cream sauce on top. Add diced avocado or guac on top (I add guac to a bag, cut off the tip, and pipe over nachos). Sprinkle with chopped green onions and/or cilantro. Add any other toppings you'd like. Work quickly, add the toppings, and serve immediately. Nachos are the very best right out of the oven!

Video

Recipe Notes

Note 1: Chips: Use thicker chips to prevent sogginess. Use 8 oz (not an entire bag) to ensure the right ratio of chips to toppings.
Note 2: Ground chili powder: Not to be confused with chilli powder. We use McCormick® chili powder. If you'd like less heat, add slowly and to taste.
Note 3: Broth: Use vegetable broth if you're strictly vegetarian or chicken broth if you're just wanting some vegetable nachos and aren't vegetarian! In a pinch, just use water; it'll do the trick!
Note 4: Cheese: We like a combo of 1 cup sharp Cheddar and 1 cup Monterey Jack best on these nachos. Be sure to freshly grate the cheese so the nachos don't end up greasy. Gently pack cheese in the measuring cups to get an accurate amount of cheese. Sharp Cheddar has a lot more flavor than mild Cheddar-- which is why we recommend that here!
Note 5: Toppings: Our "must-have" toppings are the sour cream drizzle (2 tbsp sour cream whisked with 1 tbsp lime juice), a diced ripe avocado or guac, green onions or cilantro, and some diced cherry tomatoes or pico. Add your favorites! Prep the toppings while the nachos bake so they're ready to go when the nachos are finished baking. For a "how to" on making quick pickled red onions, see the "quick tip" in the blog post.

Nutrition Facts

Serving: 1serving | Calories: 838kcal | Carbohydrates: 96g | Protein: 37g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 713mg | Potassium: 1136mg | Fiber: 23g | Sugar: 2g | Vitamin A: 1927IU | Vitamin C: 3mg | Calcium: 550mg | Iron: 6mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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2 Comments

  1. 5 stars
    Cant wait to make this soon for me can i use vegetable broth and vegan cheese i never had vegetarian nachos before am a vegetarian / vegan so this is perfect for me perfect for my after office meals love your recipes as always brightens up my day everyday after work

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